Tuna Potato Salad (Creamy Tuna and Potato Salad)

Wash 500 g potatoes with the skins on and place them in a pot with enough water to cover.

Boil over medium heat until a chopstick or skewer slides through easily, then drain before they cool.

Peel the potatoes while they are still hot and mash them in a large bowl.

Stop before they become completely smooth, leaving small chunks so the salad stays creamy without turning sticky.

Finely chop 100 g cucumber, 70 g carrot, and 60 g onion.

Sprinkle the 1/2 teaspoon salt evenly over the vegetables, toss lightly, and let them stand for 5 minutes to draw out moisture.

Squeeze the salted vegetables firmly by hand or in a clean cloth until they no longer drip.

Put 150 g canned tuna in a strainer and drain until excess oil stops falling.

Add the squeezed vegetables and drained tuna to the mashed potatoes, breaking up the tuna lightly as you fold.

Add 5 tablespoons mayonnaise and 1 tablespoon whole grain mustard on top before mixing fully.

Fold from the bottom upward with a spatula so the remaining potato pieces are not overworked.

Chill the salad for 20 minutes and serve it cold.